At last! Baking success is mine again!
Last night we had tacos and as soon as the dishes were cleared, I set to work on making Chocolate Peppermint Cookies, using a recipe from a Martha Stewart Holiday magazine I bought two years ago (recipe at the bottom).
This time I read the whole recipe before I got to work and noted one potential disaster: it called for using a mixer with a paddle attachment, which I do not have. But I'm happy to report, that didn't stop me!
The recipe called for me to jigger a mixing bowl and a pot of water into a makeshift fondue station. I placed a metal bowl on top of my simmering water and melted 4 ounces of Nestle chocolate chunks and an entire stick of butter (no one is losing any weight in my house).
I was really impressed with this tactic; everything melted slowly and smoothly with no risk of burning or clumping.
Doesn't that look good? I knew that bowl wouldn't be big enough to hold the rest of the ingredients, so I transferred the chocolate mixture to a bigger bowl.
I refrigerated the dough for about an hour (longer might have been better; this got real soft and melty real fast).
I used an ice cream scoop to shape the dough and then rolled it in my hands, which then looked like they were covered in poop.
Then placed on parchment-lined baking sheets. They were supposed to be 2 inches apart, but I don't roll like that.
But the important thing is they turned out DELICIOUS. Seriously. I'll be mailing these off to some special someones and also brought some to the office. I recommend all of you try this recipe; it was fairly easy and for all the prep work, the cooking time is only 15 minutes. You could easily prepare the dough one night and cook a day later.
Martha Stewart Chocolate Peppermint Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 4 ounces of chopped milk chocolate
- 1 stick of unsalted butter
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3 large eggs
- Coarsely crushed peppermint candies (I used candy canes)
- Whisk together flour, cocoa powder, baking soda and salt in a medium bowl; set aside.
- Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water.
- Attach bowl to a mixer fitted with a paddle attachment. (NOTE: This is jibber-jabber. I don't have a mixer with a paddle attachment; my hand mixer worked just fine.)
- Add sugar, both extracts and eggs; mix on medium-low speed until combined.
- Reduce speed to low, mix in flour mixture. Then add 1/3 of the crushed peppermint candy.
- Refrigerate dough until firm.
30 minutes later
- Preheat oven to 325 degrees. Using an ice cream scoop, form mounds of dough, dip the tops in the candy.
- Place cookies, candy sides up, on baking sheets lined with parchment paper, spaced 2 inches apart.
- Bake cookies, rotating sheets halfway through, until just set, about 15 minutes.
- Let cool on sheets on wire racks.